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Tim Hortons

100 - 1500 Main Street SW Slave Lake AB T0G 2A4 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 22, 2024. The most recent inspection, on July 8, 2026, found no infractions.

7 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on May 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Re-inspection of cooler resulted in a slight lower temperature of 5.2C.The operator indicated there was a small leak in the cooling unit and a technician filled the condenser with gas. The leak is still present but will be repaired.ENSURE:All cold-holding units with potentially hazardous foods are maintained at 4C or below at all times.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Re-inspection of cooler resulted in a slight lower temperature of 5.6C. The cooler may be on an extended defrost cycle or another issueOperator will contact a technician to look at the cooler.ENSURE:All cold-holding units with potentially hazardous foods are maintained at 4C or below at all times.
  5. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoop stored in ice container and lid of ice container left open. This may pose a risk of the ice becoming contaminated. ENSURE:Ice scoops are stored away from the ice to prevent accidental contamination.Containers of ice are kept closed while not it use to prevent accidental contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler where oat milk kept was an acceptable temperature.Walk-in cooler measured 6.7C. Operator attempted to turn in down, but it did not reduce in temperature during inspection. Operator will contact a technician to look at the cooler and will contact Public Health if it comes down.ENSURE:All cold-holding units with potentially hazardous foods are maintained at 4C or below at all times.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sticky fly traps were hanging above the food preparation area behind the digital menu monitors. Discussion was held with management to have these moved further away from food preparation and showcase area of food items to protect the food from becoming contaminated. Please ensure that pest control measures are not in direct or close vicinity of food preparation/handling areas to prevent cross-contamination.
  11. Monitoring Inspection

    0 infractions

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